Rum Latte

Method:

Combine Kōloa Dark Rum, vanilla demerara syrup and freshly brewed coffee of your choice, together in a glass or ceramic mug. Spoon in fresh whipped heavy cream, top with fresh ground nutmeg and garnish with a cinnamon stick.

Tricks of the trade: How to whip that cream

Place mixing bowl and whisk in freezer for at least 20 minutes to chill.
Pour 1 cup of heavy whipping cream, 2 tbs. of confectioner sugar and a ½ tsp. of vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Be careful not to over beat or the consistency will not uphold in the cocktail.